Weekend Baking: Peanut Butter Oatmeal + White Chocolate Chip Cookies

pb cookies

This past week, Ben has been a little obsessed with his sourdough bread starter. One of us gets up each morning to “feed” the starter more water and flour. It’s kind of amusing how domesticated he is. But baking is supposed to be my thing, right?

Not to be outdone, I made some pretty awesome cookies this weekend. I think they turned out great, and hopefully you’ll love them too. Here’s how to make them:


1 cup coconut oil (it seems like a lot, but this recipe makes a TON of cookies)

1 cup light brown sugar

3/4 cup white sugar

2 eggs

1 cup crunchy peanut butter (or creamy)

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup old-fashioned oats

3/4 cup white chocolate chips


Preheat your oven to 350 F.

With a mixer or a whisk, cream the oil and sugars until well combined. Add the eggs, beat until completely blended in the sugar mixture. Add the peanut butter, mix until smooth.

In a separate bowl, blend together the flour, baking soda, and salt. Combine with the wet ingredients; mix until everything is blended (the dough will be super thick). Fold in the oats and chocolate chips until everything is nicely blended together.

Use a cookie scoop to drop the dough onto well-greased cookie sheets, about an inch and a half apart. You can also use a tablespoon if you don’t have a cookie scoop. It’s all good.

Bake about 12-15 minutes until slightly brown on the bottom. You want to take them out when they’re still a bit mushy on top, which makes for a perfectly chewy cookie.

Cool on a wire baking rack, then enjoy!